Where was this lesson in high school chemistry class? One of the most important flavor-producing reactions in cooking is what’s known as the maillard reaction. This is what’s responsible for the ...

Things that scare me in the kitchen: mandolines, lighting a gas hob with a matchstick, onions, chicken-washing discourse, people who want to help, cooking with or without a timer, post-lasagna washing ...

From tailgaters to world-class chefs, it’s something that anyone who’s ever cooked, grilled or fried can thank for giving food that extra kick. This week, we’re exploring the “Maillard reaction”. * ...

Discover the fascinating science behind the Maillard Reaction, the key to achieving those irresistible golden brown colors and flavors in your favorite foods like steak, French fries, and pizza. This ...

Browning is where great flavor begins. It gives seared steaks their crave-worthy crusts, roasted vegetables their depth, and ...

Researchers have been studying how the chemistry of cooking food includes similarities to the molecular process of ...